Hyderabadi Biryani by Zubaida Tariq

Ingredients:

• Mutton 1 kg
• Rice 1 kg
• Yogurt 1 cup
• Warm milk 1 cup
• Ghee 1 cup
• Chopped onions 4
• Cloves 4
• Lemons 6
• Green chilies 6
• Black peppercorn 8
• Small cardamom 8
• Chopped mint leaves 1 bunch
• Yellow food color 1 pinch
• Black cumin 1 tsp
• White vinegar 1 tbsp
• Red chili powder 1 tbsp
• Raw papaya paste 2 tbsp
• Ginger garlic paste 1-1/2 tbsp
• Salt to taste

Method:

1. Put mutton, papaya paste, chili powder. ginger garlic paste, 4 lemon juice, small cardamom, 1/2 bunch mint leaves, green chilies, black pepper and cloves in pot, mix it nicely and leave for 30 minutes.
2. Now keep it on low flame on stove and remove it when water dries.
3. Heat oil in second pot and fry onion until golden brown, take it out, spread on paper and also put meat in hot oil.
4. Now put rice, some mint leaves, 2 green chilies, small cardamom, black cumin, salt and white vinegar in big pot, boil 2/4 and drain water.
5. Then grease rice pot, make layer of half rice and spread meat mixed oil.
6. Then put crushed half fried onion.
7. Then put 2 lemon juice and remaining rice.
8. Now mix food color in warm milk and spread on rice.
9. Also put remaining rice, lemon juice and 1 tbsp raw ghee.
10. Then keep on tawa, cover it and keep on high flame for 5-10 minutes.
11. Then keep flame low.
12. When steams comes up, serve biryani with raita and achar.